Mexican Egg Cups Recipes
MEXICAN EGG CUPS
A great breakfast, brunch or lunch can be made with these easy to prepare egg cups. Level of heat is determined by the salsa you use.
Provided by Pesto lover
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Warm the tortillas in the microwave until soft and pliable, about 1 minute.
- Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that.
- Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste.
- Bake until eggs are just set, about 20-40 minutes, depending upon the type and size ramekins or pans you used. Keep an eye on them.
- To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro.
- For a more substantial meal, you can add 1/2 c cooked and cooled Mexican chorizo to the egg mixture before filling the cups. It will take about 5 minutes longer to bake.
Nutrition Facts : Calories 244.1, Fat 13.1, SaturatedFat 5.9, Cholesterol 204.1, Sodium 440.5, Carbohydrate 18.1, Fiber 1.3, Sugar 1.6, Protein 13.1
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